Vegetarian Stuffed Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 91.8 μg | (153 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 248 mg | (261 %) | ||
| Potassium | 1,010 mg | (25 %) | ||
| Calcium | 453 mg | (45 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 200 grams red Lentils
- 1 garlic clove
- 6 scallions
- 4 Tbsps olive oil
- 50 milliliters dry white wine
- 400 milliliters Vegetable broth
- 4 large red Bell pepper
- salt
- 250 grams Corn kernel (canned)
- 20 grams sun-dried Tomatoes (in oil)
- vegetable oil (for the mold)
- 200 grams grated Cheese (such as Emmentaler or Gruyère)
- cayenne pepper
- 1 tsp Turmeric
- 1 tsp sweet ground paprika
Preparation steps
Rinse the lentils and drain in a colander. Peel and finely chop the garlic. Rinse, trim and slice 3-4 scallions. Heat 2 tablespoons of oil in a saucepan, add the lentils and scallions and toss to coat. Pour in the wine and the broth and bring to a boil. Reduce to a simmer and cook until the lentils are tender, about 8 minutes. Remove from heat.
Rinse the peppers, cut a lid off the top, remove the seeds and white ribs and lightly salt the inside. Heat the remaining oil in a saucepan, add the peppers (both the body and the lids) and saute briefly on all sides. Drain the corn and cut the dried tomatoes in pieces.
Preheat the oven to 200°C (approximately 400°F). Brush a baking dish large enough to hold the peppers in a single layer with oil.
In a bowl, stir together the lentils, corn, sun-dried tomatoes and 150 grams (approximately 5 ounces) of cheese, salt, pepper, turmeric and paprika. Spoon the mixture into the peppers, sprinkle with the remaining cheese, top with the pepper lids, put into the baking dish and cover.
Bake 20-25 minutes or until the filling is piping hot and the peppers are tender. About 5 minutes before the end of cooking, uncover the peppers, and scatter the remaining scallions in the pan.
Remove from oven and serve with a salad, if desired.
